Linguine With Shrimp, Tomatoes, Olives, and Capers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
12 ounces large shrimp (about 16, peeled and deveined) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons olive oil |
4 garlic cloves |
10 ounces linguine, uncooked |
1 cup canned diced tomato, undrained |
3/4 cup clam juice |
1/4 cup pitted kalamata olive, halved |
2 tablespoons capers |
1/2 cup italian parsley, chopped |
Directions:
1. Bring a large pot of water to a boil.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1-2 minutes until golden.
3. Add linguine to boiling water and cook 11 minutes until al dente.
4. Season shrimp with salt and pepper. Add to skillet and cook on high 2-3 minutes until golden. Transfer garlic and shrimp to a plate and cover with foil to keep warm.
5. Add tomatoes, clam juice, olives, and capers to skillet. Cook 5-6 minutes until reduced by half. Stir in the shrimp and garlic and 2/3 of the parsley.
6. Drain pasta and return to pot. Add shrimp and tomato sauce to the pot and toss. Transfer to a serving platter and garnish with remaining parsley.
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